This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Calf's liver is much sought after for restaurant trade, and the butchers seldom have any for casual buyers; it is much better than any other, though beef liver is not bad. Pig's liver is next best; sheep's liver is the worst, being hard. Calf's liver and bacon is a popular breakfast dish.
(1) Cut bacon in thin slices, then in squares, scald the liver to set it in shape, then cut thin squares to match the bacon. String liver and bacon alternately on a skewer and broil on all four sides. • If silver skewers serve without removing them, if iron skewers slip the meat off on to a slice of toast (2)-Prepared as above, egged, breaded, fried in hot lard, served with sauce.
Slices seasoned, dipped in flour and fried in shallow pan with little bacon fat.
Fried liver covered with onions which have been fried separately.
Small pieces of liver and bacon simmered in the bacon fat, with little onion, seasoned, water added and gravy made in the pan.
Large piece larded through and through with finger strips of fat bacon, which are rolled before insertion in minced garlic, herbs and mixed spice, roasted with same seasonings in the pan, and pepper and salt; gravy in the pan with lemon juice added.
Calf's liver cooked with oil, wine, bacon, mushrooms, herbs, lemon juice; sauce made in the pan.